Step 1

Heat the vegetable oil in the Instant Pot over Sauté mode set to high until the oil shimmers (medium-high heat in a stovetop pressure cooker). While the oil heats, sprinkle the beef cubes with 1½ teaspoons salt and 3/4 teaspoon fresh ground black pepper. Add a third of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.

Step 2

Add the onion, garlic, and jalapeño to the pot, and sprinkle with 1/2 teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Make a hole in the middle of the onions and add the chili powder, cumin, oregano, and brown sugar. Cook for one minute, or until you smell the chili powder toasting, then stir the spices into the onions. Add the beef broth to the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned onions or spices.

Step 3

Add the beef and any juices in the bowl to the Instant Pot, then stir to coat the beef with the spices. Stir in the black beans, chopped green chilies, and diced tomatoes.

Step 4

Lock the lid on the pressure cooker. Cook at high pressure for 12 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 10 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.

Step 5

If you used store-bought beef broth, add ½ teaspoon of fine sea salt; if you used homemade beef broth or water, add 1½ teaspoons of fine sea salt. Whisk the water into the cornstarch to make a cornstarch slurry, and then stir the slurry into the chili to thicken. Serve and enjoy!